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Grilled Salmon with Mango Salsa and Rice

This Grilled Salmon with Mango Salsa and Rice brings tender, smoky salmon together with sweet-tart mango salsa and fluffy rice—a fresh, healthy dinner that comes together easily any night of the week.
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Ingredients
  

For the Salmon

  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 4 salmon fillets about 6 oz / 170 g each
  • Salt and black pepper to taste
  • 1 lime cut into wedges (for serving)

For the Mango Salsa

  • 1 ripe mango peeled and diced
  • ½ red bell pepper diced
  • ¼ red onion finely chopped
  • 1 small jalapeño seeded and finely chopped (optional)
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon lime juice
  • Salt to taste

For the Rice

  • 1 cup long-grain white rice
  • 2 cups water or chicken/vegetable broth
  • 1 tablespoon butter or olive oil
  • Salt to taste

Instructions
 

  • Cook rice with butter and salt until tender, then fluff.
  • Mix mango, pepper, onion, jalapeño, cilantro, lime juice, and salt; rest briefly.
  • Brush salmon with oil and season with paprika, garlic powder, salt, and pepper.
  • Grill 4–5 minutes per side until flaky and lightly charred.
  • Serve salmon over rice with mango salsa and lime wedges.